I wanted to be able to capture the essence of kimchee’s complex flavor in dishes without having...
Month: February 2008
Proximity allows for association, which begets new combinations and creations. I realize it is the middle of...
Pectin is an indigestible soluble fiber which, when combined with water, forms a colloidal system and gels...
For the fourth video, we decided to go with something sweet. Pistachio brittle is a favorite of...
In assembling this dish, we are playing with new ideas on the delivery and release of flavors....
Recently I have been on a meatloaf kick. Tonight I made a meatloaf bundt. The base is...
In the past, we have brined and de-boned lamb necks to create uniform blocks and roulades of...
Here is a beautiful breast of veal. For the photo, the breast has been boned out, seasoned...
Aki has talked about rendering chicken fat and salted onions for as long as I can remember....
I was floored yesterday. I was literally speechless with a smile from ear to ear. It is...
